Title: Hot Pepper Jelly 2
Categories: Preserve
Yield: 10 Cups

1/2	c	Hot Red Chiles; seeded and coarsely chopped
1/2	c	Hot green chiles; seeded and coarsely chopped
1	c	Chopped onion
1 1/2	c	Vinegar
5	c	Sugar
2		Pouches liquid pectin

This Southern recipe is very good served with country ham or with green beans or peas.

PLACE THE HOT CHILES, onion and vinegar in a food processor or blender. Process until very fine. Pour the sugar into a heavy non-aluminum pot. Stir in the chile mixture, bring to a boil, and boil for 1 minute. Remove from the heat and stir in the pectin. Let sit 5 minutes and then remove the foam with a slotted spoon. Ladle into sterilized jars and seal. Turn the jars upside down occasionally to keep the chiles mixed until the jelly is cool and set. This jelly makes wonderful Christmas gifts too.

Makes 10 Cups

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK Karen Mintzias

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